Roasted Sweet Potato and Chicken Salad - Kraft Recipes Top
Comida Kraft
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Roasted Sweet Potato and Chicken Salad

Prep Time
Total Time

4 servings

Wedges of sweet potatoes combine with chicken and more to deliver a recipe with a wide variety of flavors in our Roasted Sweet Potato and Chicken Salad.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Toss potatoes with oil; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake 25 to 30 min. or until tender, turning after 15 min.
  • Combine potatoes with all remaining ingredients except dressing and pumpkin seeds in large bowl. Add dressing; mix lightly.
  • Sprinkle with pumpkin seeds.

Special Equipment Needed

Serving Suggestion

Serve with a whole grain roll and cold glass of fat-free milk to round out the meal.

Make Ahead

Prepare all ingredients except the avocado; place in separate resealable plastic bags. Refrigerate up to 12 hours. Chop avocado just before serving; toss with remaining ingredients.

How to Cook Fresh Green Beans

To prepare green beans, trim and discard the stems and ends from the beans. Wash just before cooking. Use a large enough pot or microwavable dish to avoid overcrowding the beans. Cook the beans just until crisp-tender. Overcooking robs them of their bright green color and fresh flavor.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 550
Total fat 36g
Saturated fat 8g
Cholesterol 85mg
Sodium 740mg
Carbohydrate 37g
Dietary fiber 10g
Sugars 12g
Protein 23g
% Daily Value
Vitamin A 510 %DV
Vitamin C 35 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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